Sear the lamb shanks in a drizzle of olive oil on all sides until browned.

Season with salt and pepper, then remove the lamb shanks and set aside.

In the same pan, add the chopped onion and garlic.

After five minutes, add salt, pepper, turmeric, saffron diluted in hot water, thyme and bay leaf.

Wrap the thyme, bay leaf and spices in a leek leaf so they do not scatter in the sauce.

Add the star anise and a tablespoon of honey, and let the flavors infuse for five minutes before adding the broth.

Return the lamb shanks to the pan, bring to a boil, then turn off the heat.

Cover with damp parchment paper, then aluminum foil, then put the lid on.

Preheat the oven to 190°C.

Cook in the oven for about two and a half hours.

Cut the figs into quarters.

Turn the lamb shanks and add the figs to the pan.

Return to the oven for 30 minutes at 200°C so the sauce reduces and caramelizes and the lamb shanks become tender.

Serve with pumpkin puree, placing the lamb shanks over the puree.

Arrange fresh fig pieces on the sides and sprinkle with sesame seeds.